The main finding in the study might seem somewhat obvious - not in the
world of organic slander (http://ngin.tripod.com/organic.htm). Indeed the
study itself is already being spun with headlines like: 'Pesticides haunt
'organic' fruit, vegetables'. Summary of study at:
http://www.omri.org/FAC.html

EUGENE, Ore. -- The debate has raged for years: Do organically
grown foods contain fewer pesticides than conventionally raised foods?
According to a just-released, major research study, the answer is a resounding
yes. The study is the first, detailed comparative analysis of pesticide
residue data for produce grown organically and conventionally.

The research team included scientists from the Organic Materials Review
Institute (OMRI), an independent organic-agriculture research, education
and evaluation organization headquartered in Eugene, Ore., and Consumers
Union (CU), the Yonkers, N.Y.-based publisher of Consumer Reports magazine.
The team's findings were released May 8, 2002, in the peer-reviewed journal
Food Additives and Contaminants.

The researchers analyzed test data on pesticide residues in more than
94,000 organic and non-organic food samples of some 20 different crops
tested over nearly a decade. Data were obtained from three independent
sources: tests undertaken by CU in 1997 on selected foods; surveys conducted
by the Pesticide Data Program of the U.S. Department of Agriculture on
residues in a wide array of foods available on the U.S. market; and California
Department of Pesticide Regulation surveys of residues in foods sold in
California.

"Our research confirms what organic farmers have known all along, but
now we have the data to back it up," said Brian Baker, Ph.D., OMRI research
director and the study's lead researcher. "Organic food clearly offers
consumers the best choice to avoid pesticides in their diets."

The USDA data showed that 73 percent of conventionally grown produce
had at least one pesticide residue, while only 23 percent of organically
grown samples of the same crops contained residues. More than 90 percent
of USDA's samples of conventionally grown apples, peaches, pears, strawberries
and celery had residues. Conventionally grown crops were also six times
as likely to contain multiple pesticide residues.

In California state testing, residues were found in nearly a third of
conventionally grown foods, but in only 6.5 percent of organic samples.
The researchers remarked that the California data were based on tests with
less-sensitive analytical methods than those used to generate the USDA
data, and hence, did not include many low-level residues detected by the
USDA's
testing methods.

California testing also revealed multiple pesticide residues nine times
more often in conventional samples than in organic samples. CU's tests
found residues in 79 percent of conventionally grown samples and in 27
percent of organically grown samples, with multiple residues six times
as common in the former.

"Our team was struck by the consistency of the pesticide residues reported
in three very different datasets. We now can say with confidence
that organic farming systems help reduce exposure to pesticides in the
human diet," Benbrook explained.

CU's Groth concurred: "Our findings are clear and compelling," he said.
"These results are good news for consumers looking for way to minimize
pesticide exposures."

While fewer pesticide residues were found on all organic samples, some
might question why there were any residues found at all. According
to Baker, "organic" is not a pesticide-free claim, due to many factors
beyond the control of the organic farmer. Most residues in organic
samples appear because of pesticide spray drift from adjacent fields, or
soil or irrigation-water contamination, he noted.

"Mislabeling and occasional fraud also clearly account for some of the
organic samples that tested positive for residues," Baker said. As
an example, he referred to a Mexican sample of "organic" sweet bell peppers
that contained six different pesticide residues.

Implications of Research

The researchers noted that organic farming systems offer both organic
and conventional farmers proven methods to lessen pest populations and
pesticide use, and thus, also reduce the pesticide risks faced by farm
workers and consumers.

"Based on my experience studying the impacts of federal pesticide laws
and regulations, I am convinced that pest management innovation will reduce
pesticide risks faster and more decisively than regulation," Benbrook said.

"Clearly, organic farmers are well represented among those breaking
the trail toward more biologically based, low-risk pest management systems."
The researchers also noted that organic farmers and certifiers could benefit
from routine access to information on pesticide residues found in organic
food samples tested by government programs. Early detection of residues
would help certifiers, growers, and the organic food trade identify and
deal with instances and locations where pesticide drift or soil contamination
is leading to detectable residues in organic foods.

A summary of the study, as well as charts and tables that illustrate
study results, can be found at www.omri.org/FAC.html and at www.consumersunion.org
The public can purchase a copy of the paper from the Food Additives
and Contaminants website, www.biosciencearena.com